Black bean soup spanish style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black Beans |
| 4 | cups | Water |
| 4 | Bay Leaves | |
| ¼ | teaspoon | Celery Seed |
| ½ | cup | Chopped Celery |
| 1 | cup | Chopped Onion |
| 1 | Clove Garlic, Minced | |
| ¼ | teaspoon | Dry Mustard |
| 1 | teaspoon | Chili Powder |
| 4 | drops | Tabasco Sauce |
| 1 | Hard Boiled Egg, Sliced | |
| ½ | cup | Sour Cream |
| Salt And Pepper To Taste | ||
Directions
Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put ½ through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.
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